Once upon a time, I ate some bread pudding. 5 years later I learned how to make said bread pudding. Last year I gave you the recipe, this year I’m giving you the new and improved version. Okay, maybe not new or improved, but there are pictures now. This may or may not encourage you to try it. But it’s delicious. I promise. It’s the top of my list of “things involving gluten that are worth eating”. It even beats pizza and beer. It also makes Husband’s list of “things for which I will risk diabetes”. Yum.
This is a once-a-year kind of special dessert around here (because if I made it more often, we would all die. Of happiness and obesity) so I needed just the right occasion. Last year we had a dinner party and this year my in-laws were in town. My mother-in-law (the one with all the good ideas) might have the biggest sweet tooth of anyone I’ve ever met.
You can always tell when she’s been to our house because the freezer is full of ice cream and the pantry is full of chocolate and all kinds of other stuff we don’t keep in the house. It’s awesome and dangerous all at the same time. So I figured that if I was going to make the once-a-year dessert, it should be for her because she would probably appreciate it the most. And either she’s the nicest person ever (which is actually true) and was polite enough to eat it, or she really liked it. I was too busy inhaling my serving to notice or care.
black and white bread pudding
baker’s note: makes six souffle cups of awesome. This is best served right out of the oven, but re-heated is still delicious.
1 large loaf sweet Hawaiian bread (or brioche if you can find it), torn into bite-sized pieces
3 egg yolks (you’ll need the whites, too)
1/3 C pure cane white sugar
1 C heavy cream
4 Tbsp butter
8 oz white chocolate, chopped (or 1 C white chocolate chips)
3 egg whites (see how handily that worked out?)
2 Tbsp pure cane white sugar
2/3 C dark chocolate chips
1 C heavy cream
1/2 tsp vanilla
2 egg yolks
2 Tbsp pure cane sugar
1 Tbsp corn starch
1 Tbsp vanilla extract
2/3 C whole milk
1/3 C white rum (vanilla flavored would be even better if you have that)
1. Roll up your sleeves and put on some music; also get out every dish you own. And get used to the phrase “set aside”
2. In large bowl, drizzle heavy cream over bread pieces. Set aside.
3. Cream egg yolks and sugar in small bowl. Set aside
4. In a double boiler, melt butter and white chocolate together, stirring until smooth. Add egg yolk mixture and stir until creamy.
5. Pour white chocolate mixture over the bread and toss until completely coated.
6. Cream egg whites and 2 Tbsp sugar together until combined then beat on high until stiff peaks form. Gently fold this mixture into the bread.
7. In a small sauce pan, boil 1 C heavy cream.
8. Reduce heat and add chocolate chips and vanilla. Stir until smooth.
9. Heat oven to 325
10. Pour chocolate sauce into bottom of souffle cups, dividing evenly.
12. Add bread mixture on top, dividing evenly or until cups are full, whichever comes first.
13. Place cups on cookie sheet and lay a sheet of foil on top, making sure the foil doesn’t touch the tops of the pudding.
14. Bake for 30 minutes at 325. Remove foil and bake for an additional 5 minutes. Turn off oven but do not remove puddings. While they are resting, make vanilla rum sauce.
15. In small saucepan over low heat, cream together egg yolk, cornstarch, and sugar.
16. Add milk and vanilla and bring to a boil, stirring continuously. When sauce begins to thicken, stir in rum.
17. When it reaches the desired consistency, remove from heat.
18. Remove puddings from oven and sprinkle with powdered sugar. Serve immediately with vanilla rum sauce. My mouth is watering just typing this. I think I might have to go make it again.
19. Take a nap while someone cleans up the war zone formerly known as your kitchen.